Triple-choc cheesecake with salted peanut caramel

We're nuts about this star cheesecake! With its rich ganache, salted peanut caramel and white chocolate filling, all on a chocolate biscuit crust, every slice is a triple-choc treat. Start this recipe at least one day ahead of serving.

Release the base from a 6cm-deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.

Step 2

Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill.

Step 3

To make the salted peanut caramel, stir the sugar and water in a large saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 18-20 minutes or until deep golden. Remove from heat. Stir in the cream. Place over medium heat. Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.

Step 4

Place the extra butter and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 11/2 minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set.

Step 5

Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) until smooth. Set aside for 5 minutes to cool slightly.

Step 6

Process the cream cheese, sugar and 185ml (3/4 cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined.

Step 7

Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.

Step 8

Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.

Step 9

Meanwhile, to make the Italian meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.

Step 10

Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue.

Cook's tips: Be careful when adding the cream in step 3 as the mixture will foam up, but the bubbles subside as you stir. To avoid runny caramel, after adding the cream in step 3, stir over medium heat to allow moisture to evaporate and help the caramel set.

Cook's tip: This cake tastes even better after a few days in the fridge, so make it up to three days ahead then top with the meringue just before serving.

I have made this cheesecake 3 times, & while it is time consuming, my family love it. It is decadent & very rich, but for a special occasion, it's worth the effort. I'm taking it for my eldest daughters birthday. I prepare it up to the ganache, the day before, then do the final 2 layers the next day. I don't see how you can possibly do the whole cake in the one day, as each layer takes quite some time to set. It is very expensive, for the ingredients, eg chocolate, cream & biscuits cost $24.00, I had the butter etc in the fridge.

3.5MissJilly added this comment at
04:56pm Mon 17th November, 2014

Delicious, small slivers best serving size, very decadent

0Hjfarr added this comment at
04:31pm Tue 16th September, 2014

Amazing to look at and delicious in small amounts. If I was to do it again I would start with normal biscuit base, then the white chocolate cheesecake for 2/3 the height and half as much salted caramel layer on top. I'd top it with fresh whipped cream also. This would have a much better balance of sweetness. The two dark chocolate layers were perfect - wouldn't change them at all.

2.5emilylahey added this comment at
03:52pm Tue 29th July, 2014

This cheesecake is yummy, but in small amounts (even for a dessert queen like myself!)
It was very time consuming (more time than the recipe indicates) and also rather expensive. Also, my peanut caramel layer was a little too runny and oozed when the cake was cut.
Whilst it looks impressive it is very sickly sweet and not really worth all the effort.

3.5secrtsfrmyapron added this comment at
05:16pm Sat 12th April, 2014

This cheesecake has a delicious layer on top of layer that I really appreciate. The salted caramel layer I used pecans in instead of the peanuts. That is my preference. It adds another layer of texture and I like the pecans combined with the caramel and chocolate much better than peanuts. It is a beautiful cake for special occasions. This is a must for family or loved ones and close friends. I loved it.

0Stesa added this comment at
03:05pm Fri 24th January, 2014

Good looking dessert however I would make a few changes. Every layer of this cake tastes great but when put together its really rich even for someone like me who loves sweets!
The caramel should go on top and cheese
filling at the bottom. Caramel is nice and gooey but it can't hold the weight of the cheese after the cake is cut. It looks good on the plate for the first 5 min and then it starts falling apart.
Also instead of meringue I would put whipped cream to kill the sweetness or just leave it without.

3.5sjcoleman added this comment at
04:58am Sat 4th January, 2014

I made this for christmas lunch and it looked fantastic. Easy to make, though a little time consuming. However, it was too rich for some people and more than a small serving is likely to give you a tummy ache. I probably won't make this again, because of that reason. I will make the salted peanut caramel again, though - it was delicious!

2tpribilo added this comment at
12:25pm Wed 25th December, 2013

Whilst this cheesecake looks fantastic, for me it's not really worth the effort. I've made it twice now. The first time I used thickened cream in the salted caramel (as that's all I had) and it turned out fine. The second time I made it I used double cream, as stipulated in the recipe, and the caramel seized, which in turn ruined the cheesecake as that layer was hard and sugary rather than oozey and gooey. In general this cheesecake is time consuming. It's super, sickly sweet and most people were only able to eat a couple of mouthfuls of a very small piece. I consider myself a very capable cook and this recipe is expensive and time consuming for the final product. Looks fantastic but I found most people prefer my other cheese cakes. It's just way too sweet.

0Kandyhope3 added this comment at
02:00am Wed 25th December, 2013

That looks amazing!

4gympiegourmet added this comment at
05:04am Fri 20th December, 2013

This is the most yummy and decadent cheesecake I've ever made. I didn't bother with the merangue peaks would make it too sweet but you could add a white chocolate swirl on top to finish it off. I also allowed the caramel to brown just a little more than usual as the slightly scorched flavour really made the whole cake I think. I added a little lemon juice to the cheese section to offset the sweetness. Just a couple of tweaks. Everyone adored this cake

0nurses6977 added this comment at
07:48pm Thu 12th December, 2013

Whilst the caramel is fantastic the second level of chocolate is too rich and the cheesecake layer gets lost in the middle. The cheesecake needs a stronger flavor, maybe increase the white chocolate or add a liqueur like frangelico

4burg001 added this comment at
02:39am Wed 27th November, 2013

This cheesecake is the ultimate indulgence.Watch out when cooking the caramel-it took a lot less time than the 18-20 minutes advised in the recipe.Also this cake is so rich it goes a very long way ie 20 people .

3.5Skrabs added this comment at
11:58pm Sun 27th October, 2013

Absolutely amazing dessert. Very sweet though, so everybody only gets a little piece. I've made this three times now. Be warned, the caramel goes from perfect to burnt very quickly, so make sure you pay close attention when stirring it. I literally glanced away for half a second the first time I made it and had to redo. Also, the second two times I didn't bother with the meringue. In an already sweet dessert, I don't feel it neccessary.

3.5lilsis added this comment at
09:06am Wed 16th October, 2013

challenging to make because I came across a few difficulties but it was good fun overall! the gelatine didn't work for me in hot water - three times it went stringy so I put it in cold and then had the hot water around it as per the recipe and that worked much better. I had to use thickened cream, not double cream as it seized? the end result looks great..i think i'll make a few modifications on my recipe for next time as its too expensive to ruin!

The steps of each layer are easy, however it is time consuming, but the taste is AMAZING!! Well worth the wait!
Very rich (but you can't stop eating it), I have shared some slices with the neighbours, I've already had a request to make it for one of their birthdays!

0capricorn81 added this comment at
03:21pm Sat 27th July, 2013

Just a MASSIVE tip: don't use the iphone app to make this cake. There are the same ingredients used multiple times however the iphone app does not list the ingredients separately like on the website. I tried to make the peanut caramel. On the iphone this step is listed as number 3 so logically I used the first ingredients listed in the list: 185ml water, 1/2 cupg caster sugar and then 1 1/4 cup thickened cream. The caramel was a disaster needless to say when really I should have used 185ml water, 1 1/2 cups sugar and 1 cup double cream. The website is best for such a complex recipe.

3.5SossysMum added this comment at
02:43pm Mon 24th June, 2013

Made this for my husbands birthday cake (the night before). Didn't read the recipe and missed the fact that it needed 8 hours chilling :(
Some shortcuts and the freezer came in handy and this cake was absolutely AMAZING!!!

3.5skaley added this comment at
12:37pm Thu 6th June, 2013

This cake is devine! I really enjoyed the process of making it, although a little tricky and time consuming at times, the end result made the effort worth it. All layers compliment each other so well and the touch of salted peanut caramel contrasted against the white chocolate is heaven on the taste buds. I made this for my 30th birthday and one of the most memorable events of the night was cutting the cake and listening to the choir of groans across the room.

2.5DiDou added this comment at
03:04pm Fri 8th March, 2013

WHAT a dessert, soooooo rich. I made it for xmas,so we were all a bit full before trying. You only need the smallest piece. My caramel run a bit to after cutting but my family said it was a dessert you would buy if you went out for dinner.

Great cake, have made it for friends and family on a few occasions now and received nothing but praise. A little bit of effort and skill required but well worth it!!

3Depi rated this recipe at
11:39pm Wed 6th February, 2013

3Rapunzel rated this recipe at
06:21pm Thu 10th January, 2013

2.5Jase_man003 added this comment at
08:02am Sat 5th January, 2013

I made this for family and friends for New Years eve. After high expectations, I was quite disappointed.
The preparation and cooking was not trouble. Whilst it was long, it was easy to follow.
The problem was the taste. The top layer of chocolate is not required. It overwhelmed the taste of the cheesecake and ruined the dish.
For subsequent samplings, I removed the top layer of chocolate and the cheesecake was quite nice.

3clanston added this comment at
12:18am Thu 3rd January, 2013

I made two of these (one for each side of the family) as my contribution to Christmas dinner(s)...
I used Arnotts choc ripple biscuits for the base... not a huge fan, I think they were a bit bitter when combined with the butter... but, this might have been because the base as quite thick at the bottom edges. No one else seemed to complain :)
Burnt my first batch of caramel, changing to the next smaller saucepan and swirling the boiling sugar helped prevent this (as my saucepans were not distributing the heat evenly). But, you've got to watch the sugar mix very closely as it goes from golden to burnt very quickly.
The next batch of caramel was better than the last, it oozed ever so slightly (after cutting the cake and being left out on the table). The second batch, the caramel was not as smooth. It was a little cloudy and didn't soften much when left out... I'm thinking I took it off the heat a little early.
I'm not sure the gelatin was dissolved properly in either cheesecake batch... I saved off the remaining cheesecake mix in ramekins and it was a little grainy when I tested it several hours later. Though, I did not notice it in the final cakes (difficult with all the other textures).
Absolutely loved the Italian meringue, the instructions said nothing about smoothing out the final meringue once it was finished whisking, which gave a very lumpy result when piping. The inner meringue had a very eggie texture... Smoothing out the mix with a spatula seemed to fix this.
Overall, the two cakes got rave reviews from all the family. Though, one cake easily catered for 10-12 people (I'd suggest it divides into 16 slices well). It is incredibly rich... though the note about leaving it in the fridge for a few days is very true. After 3 days, the final half of one cake was dished out and it tasted significantly more balanced than when first cut.
Next time, I would reduce the amount of caramel to make room for more cheesecake. Between the caramel and the ganache, I almost could not taste the cheesecake, which might have lacked some punch...

2Beccal1974 added this comment at
07:34pm Fri 28th December, 2012

This recipe is a little sweet. A very small slice is all you need. The salted peanut caramel is a little problematic to make.

3.5nsymonds added this comment at
10:06pm Sun 23rd December, 2012

Well worth the effort! It looks and tastes amazing.

3.5minqld added this comment at
06:34pm Mon 17th December, 2012

Very sweet...made it as Xmas treat for work. Time consuming but the wow factor was worth it

3Spooky2 added this comment at
06:45pm Sun 16th December, 2012

it is very rich and for all the effort i dont know if i would make this again.

4BlindBight added this comment at
08:24pm Fri 14th December, 2012

I ran out of time to do the meringue but it had a great taste and was very impressive when bought out to the table. Have made variations of it since and am now completely in love with salted caramel!

3.5Guinevere added this comment at
01:14pm Thu 13th December, 2012

Wonderful recipe for a special occasion. Good to feed a largish group as the finished product is really rich! Don't need much at all for a serving!
The list of ingredients and steps are long but straight forward and it worked fantastically. I needed to get a candy thermometer and a blow torch to finish the meringue but I loved it! Looked fantastic! Definitely worth the effort for something special!

3.5Jkittos added this comment at
10:44am Thu 13th December, 2012

I am 13yrs of age and LOVE baking. I came across this recipe to make and WOW! It has now become my 'signiture' dish! Everybody absolutely loves it!
You must be very careful when stirring the cream into the caramel mixture, so it doesnt burn!
I have also attempted the Italian meringue a few times, but it has not worked anytimes. Instead, I create toffee shards and place them on top of the cake to create a amazing design!

kerrye replied at
11:29pm Thu 13th December, 2012

Wow! Very impressed! Keep up the stunning work :)

Jkittos replied at
09:05pm Fri 4th January, 2013

Thank you! I am making this cake again tomorrow for a big family gathering!

4parshy added this comment at
09:05am Sun 2nd December, 2012

bit hard, but SO worth it!!

3.5taramcclure added this comment at
08:34pm Fri 30th November, 2012

The best cake i have ever made was cafe quality yum yum :)

3.5janeenmc added this comment at
08:35am Sat 24th November, 2012

Delicious decadent and a show-stopper! Takes time to make, I made it over 4 days so everything was well set. Well worth the wait.

3.5nay_b added this comment at
09:15pm Sun 18th November, 2012

This recipe was amazing. I received a comment from a friend who ate it saying that it was the best cake she has ever had before. It was time consuming to make, but definitely worth it and will absolutely make it again. I have even shared this recipe with friends now :) I would encourage you to make at least the day before as it does take time for each stage to set.

3jess85 rated this recipe at
12:32pm Sat 10th November, 2012

3.5smeesy added this comment at
08:48pm Thu 25th October, 2012

This is a very rich but delicious cake. You need to start it 2 days ahead but it is well worth it. I ended up putting toffee shards on the top instead of the meringue and it looked amazing. Would make it again for a special occasion.

4JSA-MUM added this comment at
05:58pm Sun 21st October, 2012

WOW made it for a dinner party and everyone loved it. Its time consuming but well worth it :) Start one day ahead makes it heaps easier

3.5sphurt added this comment at
07:49pm Sun 14th October, 2012

Made this cake for my sister-in-law's birthday, it was an absolute hit!!!! With a little planning and the help of my husband this was a great recipe to follow, with a great outcome!!!

2.5shandand added this comment at
02:34pm Thu 11th October, 2012

takes some time but worth the final result. Made this using the iPhone app and found the instructions a little difficult to follow at times as the ingredients were not separated into their parts.

Great treat for the family they allmlovedmit. It is time consuming to make. You need to plan a day ahead to get it ready

3.5silvereye added this comment at
11:52am Tue 25th September, 2012

Delicious - and also really impressive without the meringue (grated chocolate works a treat). Found the caramel tricky, took me three tries, and it still wasn't quite the right consistency! Won't cook it as long next time.

I made this cake for the family last Christmas and it was amazing, went down a real treat. I didn't make the meringue topping because I wanted to save some time and lower the sugar content somewhat. We didn't miss the meringue at all, it wasn't necessary at all in my opinion. Even when the cheesecake started to ooze and melt a bit in the hot QLD sun, it still tasted delish.
Had a some trouble with the gelatin but I think that was perhaps more because I don't often use it, so I found it a little tricky. But I would definitely make this cake again, but only for special occasions.

3alexandriaday added this comment at
07:45am Mon 24th September, 2012

Recently made this cheesecake for my birthday. It was an absolute treat. Very rich so you only need small slices. Also I'm a coeliac so I made the biscuit base gluten free, but you will not need to use as much butter as the recipe states. Burnt my first lot of caramel, but that is purely because I wasn't watching, second lot went great! In the end turned out beautifully, guests and myself enjoyed it. Though my salted peanut caramel was still quite oozy? Other than that was still yum!

3.5kimscheu added this comment at
08:42am Sun 23rd September, 2012

Have made this cake twice now and it has turned out perfectly both times. It does take a few days to make but it is worth it. Looks and tastes sensational

Made it for a dinner party. The table was completely silent while everyone ate. Tastes amazing and even better the next day. Very rich cake only small slices needed. Followed the recipe to a tee and turned out perfect. Will definitely make it again- 2 days before of course.

3.5thebakerswife added this comment at
09:09pm Sun 12th August, 2012

This cake tastes absolutely divine! I didn't bother with the meringue on top. The hardest part was getting the caramel right, I finally got it on my third attempt. Although the caramel was still quite runny in the final product but I didn't see the note on pitting it back on the heat after you add the cream which may have helped. Also not a good cake to be making last minute (like I was) definitely give yourself a couple days to get all of the layers done. Overall it is a bit challenging and fiddly but the end result is well worth it!

3summer1 rated this recipe at
04:21pm Sun 12th August, 2012

3.5nsymonds added this comment at
08:39am Sun 12th August, 2012

Great recipe that certainly creates a talking point! Went down a treat at the dinner party. I recommend small slices - it's quite rich!

4CooKiezMonsterz added this comment at
03:26pm Mon 6th August, 2012

Easy to make once you read the recipe. The caramel didn't take as long as indicated on the instructions. I burnt my first batch, but then got it spot on, on the second batch. I stopped at the cheesecake layer, and just topped it off with shaved dark chocolate. Went down a treat.

4.5rio added this comment at
01:38pm Sun 5th August, 2012

made this for a dinner party dessert and it was delicious everyone enjoyed it, however you will need 2 days to make this well. I did bits after work over two nights and found the caramel didn,t brown well it took longer than expected and i just got way to tired waiting so i put it in the prepared biscuit base. It didn't set properly and oozed out. The rest of the cheesecake was easy and the white layer was the best. Would make again
Make sure to give yourself enough time to make this one

4flicka70 added this comment at
11:33am Wed 25th July, 2012

Worth every calorie!

3.5bernie-lou added this comment at
11:19am Wed 25th July, 2012

This is divine!!! I didn't expect it to be a success, but it turned out just like the picture. It is quite time consuming, but so worth the effort. I will be making this one again for sure.

4l033a added this comment at
10:44pm Tue 24th July, 2012

YUM! I made this for my friend's birthday and it was so delicious! The biscuit base and caramel were quite simple, it got more difficult from there. I don't know what I did, but when I made the gelatin mixture, it turned into jelly when it cooled. I made it again and added it into the white chocolate mixture before it cooled completely but then it just made lumps in the white chocolate mixture. I then strained the mixture a few times and got all the lumps out and added some more gelatine powder dissolved in more water. I think I ended up adding too much gelatine and so the white chocolate layer was a tad rubbery but still nice. I had a bit of trouble with the sugar syrup for the Italian midrange but it was definitely my cooking skills and not the recipe! I ended up having crystallized sugar in the saucepan so I just added sugar straight into the egg whites. I piped the mirangue mixture on top of the cake and it looked just like the picture! I caramel issued it under the grill and with a little help from the barbecue lighter! I was quite proud of my efforts, it was worth the time.

5queenjen added this comment at
06:54pm Tue 24th July, 2012

This is a divine looking cheesecake with a very attractive combination of flavours and I immediately want to make it. However - 45 - 95 minutes preparation time??? I read through the recipe and this involves a LOT more preparation time when you factor in the steps where chilling is required for the base and each layer and also making Italian meringue and the step involving making the peanut caramel layer, not to mention the melting of chocolates and mixing with sugar syrups/cream etc. There are a lot of tricky and time consuming techniques here and whilst the end result definitely looks to be worth the effort, recipes should REALLY reflect the time commitment a lot more accurately.

Questions

Questions

Question: I have cooked this with the dark chocolate but found it really rich - was wondering if I could (or anyone had) substituted the dark for milk chocolate?

lilsis asked
this question at 08:52am Sun 13th October, 2013

Question: Hello,
I've just started making this recipe and when I put the double cream in the saucepan after taking it off the stove (for the caramel) it seized? just became a hard lump and I couldn't use it. has this happened to anyone else? what did you do?

clairen replied at
09:01am Sun 22nd December, 2013

this happens if the cream is cold. i have had this happen when making a ganache and i just microwaved it and stirred it in increments until it mixed up again. not sure if you can do that with caramel though.

jen333 asked
this question at 11:14am Wed 2nd October, 2013

Question: Can this recipe be made up to any step and frozen and finish off the day that it is needed

roxannabodea asked
this question at 05:42am Sat 30th March, 2013

Question: Hello! When or how do you take the cake out of the springform pan? And how do you remove the paper from the bottom of the biscuit mix base? Thank you!

Jkittos replied at
10:55am Fri 4th October, 2013

You remove the paper by placing the pan on top of a class cup or anything high which has a diameter smaller than that of the bottom of the pan. You then push GENTLY the outer ring of the pan down. This will leave the bottom of the springform pan and the paper on the bottom of the cake. Now, to remove the paper, grab a spatula and lift the cake from between the base and the paper. GENTLY lift and pull the paper down. Place on serving plate! Hope I've helped. Email me for any other questions. I have made this cake multiple times.

Jkittos asked
this question at 09:26pm Thu 13th December, 2012

Question: Hi. I have tried the italian meringue multiple times, but it doesnt work at all!!! Does anybody have any tips? When I make this cake, the cake comes out perfect but not the meringue. (Instead use toffee shards)

admin replied at
04:42pm Fri 25th January, 2013

Hi Jkittos,
Could you give us some more information about how the meringue turns out when you attempt it? We will pass this query onto the Australia Good Taste team.
Admin

Jkittos replied at
08:50pm Fri 8th February, 2013

Thank you for getting back to me! Whenever I attemp the meringue, during the mixing process, it turns out very runny, so therefore can not be piped. I have mixed this for up to 15minutes, but it does not thicken up!
Any help would be great! J

emmaw20 asked
this question at 03:18pm Tue 4th December, 2012

Question: I really want to make this receipe but i'm allergic to peanuts & other nuts. Is there anything you could substitue the peanuts with? Something like honeycomb maybe?

AGT replied at
05:46pm Mon 10th December, 2012

Hi Emmaw20, sorry we haven't seen this until now. We'll check in with our food editor and get back to you. - AGT

AGT replied at
05:25pm Tue 11th December, 2012

Hi Emmaw20, we've had a chat to Michelle about this one. She thinks honeycomb would probably dissolve. She suggests using chopped dried or fresh dates. Another possibility would be to use choc bits; for that option you would need to cool the caramel so they don't melt - but not so much that it becomes too hard to work with. Crushed biscuits would be another option - perhaps a shortbread style biscuit, or more chocolate biscuits. Hope that helps - AGT

birthday123 asked
this question at 05:06pm Tue 6th November, 2012

Question: Hi I am going to make this dessert soon for a party, i just wanted to know if the meringue can be refigerated after it has been caramilised on top with the torch???

AGT replied at
05:26pm Tue 11th December, 2012

Hi birthday123, we're sorry we didn't see your question either. We are probably too late, but just in case, we checked with Michelle Southan on this one too. She says it would probably be fine, but for no more than a day and ideally for less. A few hours should be no problem at all. - AGT

jnmor8 asked
this question at 07:14am Thu 26th July, 2012

Question: I am going to attempt this cake in stages over the next couple of days to have it ready by Saturday night! I'm just wondering whether I could change the white chocolate for milk chocolate in the cheesecake?

wheresmyburrito replied at
09:11pm Fri 21st September, 2012

I don't see a reason why you can't, but it's a really rich cake. Perhaps milk over white chocolate may make it a little too rich?

Bigfeet asked
this question at 06:29pm Wed 25th July, 2012

Question: Would it make any difference if I made up to the end of step 3 the day before?
Perhaps if I ensured that the base and caramel was kept in a sealed container?
Any thoughts?

jnmor8 replied at
07:18am Thu 26th July, 2012

Hi! I don't have the time in one day to make this cake from start to finish so I will be making the base and caramel tonight, then another step tomorrow, and so on until Saturday night! I don't think it should be a problem to do it the day before and as long as its just covered well it will be fine! Hope that helps!

katherine89 asked
this question at 12:34pm Wed 25th July, 2012

Question: I am going to make this fabulous cake today however, I want to know how easy it is to cut? does the caramel squash all over the place and become a mess?

wheresmyburrito replied at
09:12pm Fri 21st September, 2012

Cut it with a hot knife, I made a mess of my first attempt at this cake and only realised afterwards a hot knife would have helped a lot!

Jkittos replied at
10:46am Thu 13th December, 2012

Ensure that the cake has been in the refrigerater for a min of 1hr to make sure it is well set, then use a hot knife.

Peachy75 asked
this question at 10:22pm Sun 22nd July, 2012

Question: We dont have thickened cream in the uk, what can I use as a substitute?

MsMarvel replied at
01:57pm Mon 23rd July, 2012

Hi Peachy75,
I make a lot of recipes by Nigella Lawson and she often uses 'double cream' which I have found to be the same consistency as our 'thickened cream' so I think you'll find that's your best bet.

Marak830 replied at
11:14pm Tue 24th July, 2012

MsMarvel is correct(double cream is actually near on the same thing as thickened) if you are unable to get thickened - get normal cream, and whisk it (electric beaters are your friend here haha).

CammyKat asked
this question at 07:09pm Sat 21st July, 2012

Question: How should you caramilze the merangue if you do not own a blow torch?

AGT replied at
11:03pm Sat 21st July, 2012

Hi CammyKat, you don't have to blow torch the meringue. It's an Italian meringue so it's OK as is. A lot of people have changed the topping to suit their tastes - we've seen cream, grated white chocolate, Easter eggs, berries - we've seen it all actually on the Australian Good Taste Facebook page! Otherwise you can omit the meringue layer.
If you do want to buy a blow torch, we suggest heading to a hardware store not a kitchenware store - you can get cheaper ones there. (Just not as girly and pretty looking!). Hope that helps. If you make the cake make sure you post a pic at https://www.facebook.com/australiangoodtaste. We've been loving seeing everyone's take on it (it's our Food Editor's recipe). – Julie, Good Taste